Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
What does 'or not' mean? I have many requests to share gluten-free recipes. This means I have to develop some recipes. Fine with me as I love to learn new stuff. My basic philosophy is if you can read, you can bake...and, if you can think you can create. Following that is all the stuff my mother said about not knowing unless you try. So, I'm testing my theory that I can substitute the flour with the gluten-free mix and add 1/4 teaspoon xanthan gum for every cup used. So far, so good.
My choice flour blend for gluten-free recipes is the Wendy Wark's Flour Mix which I tweaked a bit. You can find her's on the web, mine in the recipe archive. It isn't that different except it made more sense given the size of the retail packaging I purchased of the various flours.
This is a basic chocolate chip cookie recipe. It can be pareve or dairy. It can be all butter, all margarine or even combined with 1/2 shortening. It can be dairy chocolate chips or pareve chocolate chips, nuts or no nuts. BUT, BUT - it can't be over beaten. That is when you get runny, flat, odd shaped, burnt edges, and G-d forbid, HOMEMADE looking cookies! I like to use a portion scoop to get even sizes, #50 for buffets and #10 for box lunches. You may do whatever you like ~ just don't over beat them!
|Number of servings:||about 24 cookies depending on the size|
|Main Ingredient(s):||Chocolate Chips|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Assemble the dry ingredients in a bowl and set aside.
Combine the brown sugar, white sugar, softened butter and vanilla. Beat until just combined and creamy.
Add the eggs and beat just until blended....that's enough!
Add creamed mixture to the dry ingredients. I like to mix by hand. Stir in the chocolate chips. Refrigerate for 15 minutes or so. Meanwhile, preheat the oven to 350 degrees.
Scoop or spoon onto non-greased cookie sheet. I like to use parchment paper. Bake, depending on the size of your cookies, until the edges are colored and the middle is starting to lightly brown. Remove and let cool. Enjoy!
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